• Journal of the Korean Society for Precision Engineering
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• v.10 no.2
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• pp.126-137
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• 1993

This paper presents an efficient method for the identification of motion error sources in NC machine tools by making use of the circular interpolation test, which is often used in estimating the motion accuracy of NC machine tools. Mathematical formulae are described for motion errors due to various kinds of error sources. Two identification formulae are proposed: one is based on the frequency analysis and the other is formulated with the weithted residual method. Motion error signal is classified into two patterns, mean errors(mean of CW and CCW test signals from mean errors). The sources of the mean errors are identified by using the frequency analysis technique and the sources of the deviation errors by the weighted residual formulaltion. A menu driven, user oriented, computer program is written to realize the full steps of the proposed identificationprocedure. Then, the identification method is applied to two NC machine tools.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.87-96
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• 2008

This study was conducted to investigate the purchase patterns of processed foods and perception of school dietitians on nutrition labelling in Chonbuk area of Korea. Self-administered questionnaires were collected from a total 156 dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows. Among the 156 school foodservice systems, 64.7% of schools were operated in conventional system and 35.3% were in commissary system. Among the processed foods, seasoning foods(98.4%) and cereal products(93.3%) were used widely in school foodservice. Among the general characteristics of schools and dietitians, the style(p<0.01), and type of foodservice(p<0.05), career, and age of dietitians respectively affected the purchasing pattern of the processed foods. Approximately 30% of dietitians responded that some fortified foods used for the meal preparation(eg. Ca-fortified yoghurt). Only 57% of dietitians who has more ten year job career was agreed with the important of fortified foods for the menu planning. Despite the levels of education of the dietitians became higher, were no relationship between the confidence on fortified foods and the improvement on health for children. About 96.2% of dietitians knew nutrition labelling of processed foods. Only 25.6% of dietitians checked nutrition labelling of processed food when they purchased these foods for school lunch. The main reason for their checking nutrition labelling of processed foods was for nutrient of products. The dietitians understanding and trust in nutrition labelling of processed foods were not high. But the half of dietitians responded that the nutrition labelling can be helpful for the purchase of processed foods in school foodservice systems. Therefore, it is necessary to activate the mandatory nutrition labelling of processed foods and to prepare its consumer education program for school dietitians.

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.402-405
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• 2009

Digilog Book, the next generation publication material, supplies digitalized contents on an analog book by integrating digital contents into existing analog books. There are some studies related to authoring tools which are to authorize, and publish some books which provide digital contents by using VR or AR techniques. In this paper, a pen-type haptic user interface for Digilog Book authoring tool has been introduced. This haptic user interface is developed for more realistic and more effective authoring tasks. This haptic interface provides haptic effects for authoring tasks which are including translation, rotation, scaling, and menu selection. In this research, we designed a body, control circuits, vibration haptic patterns for haptic user interface, and a protocol for between haptic user interface and Digilog Book main control system. Also a simple user study has been done with a developed haptic user interface.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.51-57
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• 2021

The purpose of this study was to analyze the amount of sugar from the afternoon snack menu of childcare facilities in Gyeongsangbuk-do. The amount of sugar was analyzed for afternoon snacks provided by childcare facilities between March and April 2016. The snacks provided were the same for processed and non-processed foods at 50.0% respectively. White milk accounted for the largest portion with 26.4%, followed by fruits with 19.9% and grains (sweet potatoes, rice cakes, etc.). It has been confirmed that the larger the facility, the lower the frequency of provision of non-processed foods, and the higher the provision of processed foods (p<0.05). Snacks served as non-processed foods showed the highest frequency of fruits and sweet potatoes. On the other hand, processed foods provided many sugar-rich products, such as liquid yogurt, hot cakes, and cereal, excluding white milk. The average sugar content was highest in processed milk products (13.9 g), followed by white milk (8.6 g), bread and snacks (8.0 g), other (4.6 g), and mixed grains (1.6 g). Of the total 216 snacks, banana flavored milk had the highest sugar content of 27.0 g, followed by strawberry milk (15.0 g) and castella (21.6 g). The findings are expected to be used as basic data for choosing the right snacks provided by childcare facilities and practicing reducing sugar intake.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.531-542
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• 2018

This study was conducted to compare solo eating perceptions and dietary behaviors in the Seoul and Gyonggi-do regions according to gender. The study focused on the dietary perceptions, solo eating, eating together, dietary habits, food intake patterns and 38 keywords pertaining to solo eating. Of 411 subjects, 207 (50.4%) were males and 204 (49.6%) were females. The biggest problem that respondents perceived in their dietary life was irregular eating. Women prepared meals more often than men (p<0.001) and ate more instant and frozen food than men (p<0.05). Both males and females missed breakfast most, and the amount of the population eating breakfast alone ranked second highest. Women had lunch alone more often than men, while men ate dinner alone more often than women (p<0.01). All respondents spent 5~15 min when eating alone. Women avoided excessive smoking and drinking more than men (p<0.001). Men related key words regarding solo eating with negative emotions such as 'lonely', 'boring', and 'feel sorry when I see someone eating alone in a restaurant' more than women. Conversely, women related more positive key words with eating alone such as 'free', 'joy', and 'my own time'. Dietary lives of Koreans have rapidly changed along with social changes. Our research findings will contribute to increased comprehensive menu development and HMR development in the foodservice industry.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.189-203
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• 2013

The purpose of this study is to examine medicinal food consumption patterns focusing on the consumers living in Gyeongju area, and it attempts to provide database about developing medicinal food products as tourist attractions grounded on the results. For this study, the data was analyzed using SPSS WIN 20.0 for an empirical analysis. Moreover, the survey questions were sent out to 300 people, and total 256 copies of questionnaire were returned for the sample data. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to gender," there was a meaningful difference between gender on the average cost. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to marital status," there was a significant difference between married and single for comparing tastes. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to age," there was a meaningful difference on the degree of awareness, comparing tastes, and comparing health. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to occupation and education," there was a meaningful difference on the degree of awareness. Based on the results of this study, medicinal restaurants should offer various menu items and services to prepare methods to remind consumers of their professionalism in order to enhance competitive power of medicinal food.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.287-293
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• 2000

This study was designed to assess food habits and fast food eating patterns of college students in Busan area. The subjects are 191 males and 149 females. The collected data were analyzed by SPSS package program. The summary of the results are follows : 1. The 83.3% of college students were used fast food in Busan area. Among them 77.6% are males and 90.3% are females and comparing their age, 88.1% of them were under 19 years old and 87.7% of students were living in their own house. 2. Utilized time to fast food chain, 44.7% are any time, 24.7% are evening time. There was statistical significance of difference by gender(p<0.01) and residence state(p<0.01) in fast food consumption pattern. 3. They expended 3,000 won most commonly and as their age and monthly expenditure increase, they spend more money for fast food. 4. 64.5% of the subjects selected menu depending on their food preferences, and 80.1% of females students selected favorable food at fast food restaurants. 5. The most popular fast food restaurant of college students was M, and tue gender (p<0.001), age (p<0.01) and residence status (p<0.001) affected significantly the preference of specific fast food restaurant.

• Korean Journal of Human Ecology
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• v.10 no.2
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• pp.63-75
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• 2007

The results of this study on Purchase Patterns and Recognition of Processed Foods of School Meal Service Dietitians of elementary, junior and senior high schools in Chonbuk and Deagu Area are as follows : First, the rate of single cooking of the schools surveyed is 100% in Deagu and 66.9% in Chonbuk, and Chonbuk has more small-meal service schools which caused a higher labor cost than Deagu, Secondly, schools in Deagu has purchased not completely processed vegetables and fish and shells than Chonbuk, and Chonbuk(66.9%) has served more Kim-chi products than Deagu(41.6%). Thirdly, nutritional effects and preference have been considered as school dietitians make plans for the menu. Fourthly, the opinions of the school dietitians about processed food are in the order of high sodium content, convenience and the use of preservative, and Chonbuk has responded positively to the articles of future oriented quality, cooking usage and variety while Deagu has thought of it as an economical. The expected effects from the use of processed foods are in the order of saving labor time and student preferences. Fifthly, meat products have been frequently used and more frozen meat products have been used in Deagu and senior high school than Chonbuk and elementary and junior high schools, last, preferences on processed food are in the order of frozen sea food, noodles. dried sea food, processed vegetable and fruit, dairy goods and others. Senior high school dietitians have preferred packed meat products and other frozen processed food more than elementary and junior high school dietitians. The rate of serving processed food had a different depending on the number of students. In this study, dietitians recognize the harmful effects of processed foods over the merits, which means that the rate of using processed food is low. The proper usage of processed foods is thought to improve the preference of students, to have cooking time shortened and to help manage the meal service sanitarily and efficiently. Therefore, companies producing processed foods should do their best to develop safety and health oriented foods to gain the credibility, and the government should make new regulations for people to purchase and obtain processed foods without any doubt.

• Journal of the Korean Society for Library and Information Science
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• v.31 no.4
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• pp.289-318
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• 1997

The purpose of this study is to identify users behavioral characteristics for using the online catalog opened in May 1996 at Duksung Women's University Library. 278 student users were surveyed from October 4th to 8th in 1996. Major findings are as follows. 1. Most users$(87.4\%)$ prefer the online catalog to the card catalog and regard the online catalog easy to use$(89.6\%)$ 2. $(65.8\%)$ of users are active users who frequently use the online catalog at least 10 times or more per semester. 3. $10.4\%$ of users feel the online catalog difficult because they do not know how to use it. 4. Most users prefer the menu search mode among menu, command and fill-in-blank search modes offered by DISCOVER. The most preferred access points are the title for known-item search and subject headings for subject search. 5. User's attitude toward the online catalog is very favorable$(83.5\%)$, however, the search success rate is rather low $(77.0\%)$ compared to that of the card catalog $(87.0\%)$ 6. The title and author are regarded easy to use among access points offered by DISCOVER. Classification numbers and call numbers are the least easy access points to use. 7. Since users show lack of knowledge of how to use the online catalog, education and training programs on the online catalog use for users are needed. 8. Users showed different search patterns for pursuing different search goals. The most preferred access points are the title for known-item search and subject headings for subject search. These search behaviors are different from those in using the card for both the known-item search and subject search was the title.